Pronghorn Backstrap Recipes

PRONGHORN BACKSTRAP RECIPE

Steps:

• Trim off any fat or silverskin that may be left on.
• Cut the backstrap to fit the size of your pan. I use a 10 inch cast iron pan and had to cut the pronghorn backstrap in half so that it fit the pan. This is assuming your backstrap is whole and not pre-cut into steaks.
• Season the backstrap with salt and pepper.
• Turn on your oven to 350℉.
• Get the oven-safe pan scorching hot - as hot as your stovetop can get it.
• Throw in a pad or two of butter and watch it sizzle.
• Add the backstrap and sear it on each side for a couple of minutes or until you see a good sear. If you're adding herbs, like rosemary, add it to the pan at this time, as well, and let it cook in the butter.
• Once seared, put the pan and backstrap in the oven until the backstrap reaches 125℉ for medium-rare.
• Pull backstrap out of the oven and let rest, tented under foil, for 10 minutes.
• Slice and serve.

BUTTERHORNS

Steps:

• Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
• Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has risen, punch down, cover, and refrigerate overnight.
• Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

ANTELOPE BACKSTRAP RECIPE

Steps:

• Mix all marinade ingredients together. Add steak and turn to coat. Cover and let marinate for 30 minutes in fridge.
• Heat grill to 400°, drain marinade from steaks and discard. Brush grill with bacon fat or oil, and grill steaks to desired doneness. Let steaks rest a few minutes before cutting.